Bone In Pork Chop with Honey, Orange and Oregano

16 Sep 2020

one In Pork Chop with Honey, Orange and Oregano

30 Minutes | easy | Serves 2

This pork chop is marinated in flavours inspired by Mexico: honey, oregano, orange and chilli. It’s perfect served with rice, tacos or potatoes with the piquant onion salad alongside.


  • 2 bone-in pork chops (buy these from a good butcher)
  • 1 tablespoon honey
  • 1 tablespoon dried oregano
  • Juice of half an orange (around 5 tablespoons)
  • Zest of half an orange
  • 2 tablespoons lime juice
  • 2 cloves garlic, crushed or grated
  • 1 teaspoon chilli powder
  • ½ large red onion, finely sliced
  • Handful coriander leaves
  • 1 teaspoon sugar
  • 2 tablespoons white wine vinegar
  • Large pinch sea salt



Combine all ingredients

Combine all the ingredients for the pork chop marinade with a good pinch or two of salt, mixing well.

Recipe Image



If the chops have a thick edge of fat, trim the skin and fat away using the natural line as a guide. There should be around 1 cm of fat remaining.

Recipe Image


Leave to marinate for half an hour

Place the pork chops into a ziplock bag or small dish and cover with half the marinade making sure the chops are coated evenly. Leave to marinate for half an hour.

Recipe Image



Make the onion salad by combining the sugar, salt and white wine vinegar and mixing well. Add the onions, mix well again and set aside to soften and pickle.

Recipe Image


Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to low-medium. Cooking the pork chops slowly lets the fat and outside of the meat gently caramelise while ensuring the chops cook through.


Cook the pork chops

Cook the pork chops, turning regularly, for around 10-15 minutes, depending on size and thickness.

Recipe Image


Rest the chops

Rest the chops for a few minutes. before carving off the bone and slicing.



Combine the coriander with the onion salad.

Recipe Image


Carve pork chop

Carve pork chop off the bone and slice, and serve with onion and coriander salad.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

Latest Recipes

Start Shopping Now!


Create The Ultimate Outdoor Dining Experience

With all Outback barbecues, quality is built in. Choose from exceptional charcoal barbecues and stunning firepits or create the ultimate dining experience with a 4 burner or 6 burner barbecue, in eye-catching stainless steel. With Outback it’s so easy to enjoy the outdoors season after season.

With premium barbecues and stunning, summer-and-beyond firepits, Outback has a range that includes some of the world’s most trusted products for the best in outdoor living.

View products
Outback Barbecues